Butternut Squash Hash Browns [Vegan, Grain-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a colorful and scrumptious twist on hash browns. Butternut squash or any vibrant winter squash take the place of potatoes and are cooked with crisp, colorful bell peppers and fresh scallions. This pairs perfectly with tofu scramble and toast for a hearty breakfast.

Butternut Squash Hash Browns [Vegan, Grain-Free]

Ingredients

2 tablespoons extra virgin olive oil
4 cups cubed butternut squash (about 3/4-inch cubes)
1 large red bell pepper, diced
1 medium green bell pepper, diced
1 small serrano pepper, thinly sliced
3 scallions, thinly sliced, green and white parts separated
3/4 teaspoon sea salt, or to taste
1 1/2 teaspoons grapeseed or avocado oil
1 tablespoons thinly sliced or minced fresh sage (optional)

Preparation

Fully heat the olive oil in a large, deep cast iron or other stick-resistant skillet over medium heat. Add the squash, bell peppers, serrano, white part of the scallions, and salt and cook while stirring occasionally (don’t overmix) until squash is crisp-tender, about 12 minutes.
Sprinkle with the grapeseed or avocado oil and (if using) sage, increase heat to high, and cook while stirring occasionally (don’t overmix) until squash is tender and browned as desired, about 8 minutes. Stir in the green part of the scallions.
Adjust seasoning, and serve.

Nutrional Information

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.